Rustic Make-Ahead Mashed Potatoes

Prepare this side dish up to 2 days in advance and bake it the day you want to serve it — a perfect time-saver for the holidays and when you’re feeding a crowd.

Ingredients

3 lbs yellow-fleshed potatoes, cut 1.5 kg
into 1-inch (2.5 cm) cubes
4 garlic cloves, smashed and 4
thinly sliced
1 tbsp salt 15 mL
1 cup sour cream 250 mL
1⁄2 cup half-and-half (10%) cream 125 mL
1⁄4 cup butter 60 mL

Instructions

1 tbsp salt 15 mL
1 cup sour cream 250 mL
1⁄2 cup half-and-half (10%) cream 125 mL
1⁄4 cup butter 60 mL
Lightly grease a 13- by 9-inch (33 by 23 cm) casserole dish. Add potatoes, garlic and salt to a large pot of cold water and bring to a boil over high heat. Reduce heat to medium, partially cover and boil gently for 15 minutes or until potatoes are tender but not falling apart. Drain well. While potatoes are still hot, add sour cream, cream and butter. Using a potato masher, mash to a chunky consistency. Spoon into prepared dish, cover with plastic wrap and refrigerate for up to 2 days.
Preheat oven to 350°F (180°C). Remove plastic wrap and cover tightly with foil. Bake for 30 to 40 minutes or until heated through. Serves 8.
Tip: If you’d like to serve this dish right away, simply skip the refrigeration and baking steps.

Notes